When Chef David Jahnke told me he was cooking his own birthday dinner, he said he was going to make all of his favorite things for many of his favorite people. Little did I know that they were going to be 3 of my favorite things, too: Lobster, Blue Crab and BBQ Ribs.
The lobster was blanched in a French-style broth and then baked with garlic butter. This best version of lobster was perfectly cooked and had an insanely sweet aftertaste.
The blue crab was cooked Mexican-style with smoked chilies, epazote, roasted onion, garlic and more then served with a homemade truffle/ saffron mayonnaise. It literally melted in your mouth.
The sous vide cooked beef ribs had a BBQ sauce that was based on organic ketchup plus 20 more ingredients including charred onion, oranges, mesquite, maguey honey, ginger and more. It was impeccably spiced to compliment the meatiest ribs I’ve seen. The bulk of the ingredients were purchased at City Market where David has a relationship with the butchers.
Pair this holy trinity with blanched white, purple and green asparagus, the best potatoes cheese gratin, herbcrepes rolles stuffed with garlic cream cheese and smoked salmon, steamed crawfish and jumbo shrimp, cold served with a truffle/ saffron mayonnaise, black forest cake and the most divine egg free, no baked lemon cheese cake with a gluten-free almond pie crust.
We think Chef David Jahnke needs to add a “How I Cooked my Birthday Dinner” class to his culinary curriculum. My goal this year is to master those lobsters; they were the best we’ve eaten in SMA.
Chef David Jahnke Cooking School
C. Del Tesoro 23
San Miguel de Allende, GTO
Open: 10:00 AM – 5:00 PM
Phone: 744 136 3963